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Creamy home fries

Time 1 hour 5 minutes
Yields Servings: 8
Creamy home fries
1

Heat the oven to 400 degrees. With a small, sharp knife, pierce each potato. Bake the potatoes for 45 minutes, or until fork tender. Remove from the oven and allow to cool slightly, then refrigerate until cold.

2

Peel the potatoes and cut into one-half-inch cubes. Reserve. Heat a large saute pan over medium-high heat, and add half each of the butter and oil. When the butter is melted, add half of the potatoes, distributing them so they lie comfortably in a single layer. Season with one-half teaspoon salt and one-eighth teaspoon pepper, or to taste. Cook, stirring occasionally, until the potatoes are golden-brown, 8 to 10 minutes. Add half each of the shallots and garlic and cook an additional 30 seconds. Transfer the potatoes to a plate, cover and keep warm.

3

Add the remaining butter and oil to the pan and brown the rest of the potatoes the same way, adding the rest of the shallots and garlic at the end.

4

While the potatoes are cooking, stir together the cream and mustards until blended. When the potatoes are done, stir in the cream mixture and allow it to come to a simmer. Remove the skillet from the heat, add back the reserved cooked potatoes, and stir in the sage. Adjust the seasoning if necessary, and serve immediately.

Adapted from “Bistro Laurent Tourondel.”.

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